Description
Brighten up your weeknight dinners with these quick and easy Crispy Coconut Rice Bowls featuring mouthwatering chili-lime shrimp and coconut-infused rice.
Ingredients
Scale
- 1 cup jasmine rice
- 1 can (14 oz) coconut milk
- 1 cup water
- 1/2 teaspoon salt
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- Juice of 2 limes
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro (optional)
- Sliced avocado for serving
- Lime wedges for serving
- Additional cilantro for garnish
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- Combine the rinsed rice, coconut milk, water, and salt in a medium saucepan.
- Bring the mixture to a boil over medium heat.
- Reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until all the liquid is absorbed.
- Remove from heat and let it sit, covered, for an additional 10 minutes.
- Prepare the shrimp by combining it with olive oil, chili powder, lime juice, salt, and pepper in a mixing bowl.
- Heat a large skillet over medium-high heat and add the seasoned shrimp in a single layer.
- Cook the shrimp for 2-3 minutes on one side, then flip and cook for another 2-3 minutes until pink and opaque.
- Fluff the coconut rice with a fork and spoon it into bowls.
- Top the rice with the chili-lime shrimp, sliced avocado, lime juice, and garnish with cilantro.
Notes
For extra crunch, toast some shredded coconut in the skillet before cooking the shrimp. This dish is also great for meal prep; store rice and shrimp separately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 170mg
Keywords: coconut rice, chili lime shrimp, quick dinner, weeknight meals, seafood recipes